campfire eclairs

CAMPFIRE ECLAIRS

These are another easy foolproof but delicious dessert - with three ingredients: crescent roll dough in the tubes; chocolate pudding; whipped cream from a spray can.

You will need some wooden dowels, about 2 inches in diameter is best. Then, soak them for a few hours before using them.

Wrap some crescent roll dough around the soaked part of the dowels.

Then, just hold them over the fire until the dough cooks. Don't hold them too close to the fire, or the dough will burn before it cooks through.

Then, fill with chocolate pudding. I like to put the pudding in a zip top bag and then cut one corner out and squeeze the pudding into the crescent roll tubes. Then, top with whipped cream.

These are yummy while the dough is warm but the pudding is cool.

toasted angel food cake with warmed berry topping--camping dessert

TOASTED ANGEL FOOD CAKE WITH WARMED BERRY TOPPING

This is another super easy dessert that tastes amazing when you're gathered around a cozy campfire.

You just hold slabs of angel food cake on sticks over a fire - so easy that kids can do their own, just like s'mores.

Then, you slice some berries and add them to an aluminum foil packet with some brown sugar and toss the packet on the fire. Again, really. Be Brave! It won't burn. Just leave it for a minute on each side and then remove. The berries turn out warm and sweet and delicious.

For more recipe ideas, visit aprongstrings.com

Zucchini bread

Mom's Zucchini Bread
My mom's zucchini bread is chock full of zucchini, coconut, pecans, and pineapple. It's like an old-fashioned zucchini bread married a pineapple upside-down cake.Don't be surprised if you find your family fighting over the last slice.  

Makes 2 (9 X 5) loaves (see below directions for 1 loaf conversion--I need it now that my other stoneware loaf pan broke!)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 large eggs
2 cups sugar
1 cup canola oil
3 teaspoons pure vanilla extract
1 cup chopped nuts, preferably walnuts or pecans
2 cups shredded zucchini, with the skins
1 cup crushed pineapple, drained
3/4 cup shredded sweetened coconut

1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.

2. In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon.
3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and vanilla, and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in nuts, zucchini, pineapple, and coconut.
4. Divide batter evenly between two pans. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Recipe from Food Blogga's Mom. http://foodblogga.blogspot.com

Half recipe for 1 loaf pan

1.5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon cinnamon

1.5 large eggs 1 whole with 1 white)

1 cups sugar

1/2 cup canola oil

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped nuts, preferably walnuts or pecans

1 cups shredded zucchini, with the skins

1/2 cup crushed pineapple, drained

3/8 cup shredded sweetened coconut